Uber Delicious Vegan Banana Bread

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Ingredients:

3 1/2 cups Flour

2 tblsp ground Flax Seeds

1 tsp baking soda

1/2 tsp baking powder

2 tsp ground cinnamon

1 cup unsweetened applesauce

1 cup white sugar

1 1/2 cups brown sugar divided

3/4 cup vegetable oil

2 tsp vanilla extract

2 cups mashed bananas (about 4 large)

1/2 cup shredded zucchini

1 cup crushed walnuts

Instructions:

Preheat oven to 325 degrees. Grease and flour two 9 x 5 inch loaf pans. In a large bowl combine flour, ground flax, baking soda, baking powder and cinnamon.

In a separate large bowl combine, applesauce, white sugar, 1 cup of the brown sugar, oil, vanilla, bananas and zucchini. Fold this into the dry ingredients. Mix until just combined, do not over mix. Stir in the crushed walnut pieces. Divide this batter into the two loaf pans. Sprinkle the top of each pan with 1/4 of the brown sugar.

Bake in preheated oven for about 70 minutes or until a toothpick inserted comes out clean. Let cool in pan for a few minutes before removing and then cool on wire rack until completely cool.

Enjoy!!!

Hot and Sweet Pheasant Back (Dryad Saddle) Jerky

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Ingredients:

16 oz Pheasant Back Mushrooms

2 Tbsp extra virgin olive oil or oil of your choice

1/2 cup low-sodium tamari or soy sauce

1/4 cup maple syrup

1 Tbsp liquid smoke

1 tsp smoked paprika

1 tsp garlic powder

2 Tbsp chili garlic sauce (optional) or 1/2 tsp cayenne

Instructions:

Shave the pores from the underside of your pheasant back mushrooms. Remove any of the very hard parts of the mushroom. Add mushrooms to a large pot of salted water and bring to boil. Reduce heat and simmer for about 15 minutes. Remove from heat and let cool. Meanwhile prepare marinade.

Combine all remaining ingredients in a seal-able container.

Once mushrooms are cool, drain well and press out excess water. Slice into jerky sized slices. I found that these mushrooms did not shrink down as much as I am used to say Hen of the Woods shrinking but they will shrink a bit. Place mushrooms in the marinade and coat well. Let sit in the fridge overnight.

Remove mushrooms and place on dehydrator sheets and dehydrate at 115 to 120 degrees F. for 8 to 12 hours depending on how chewy or dry you want your jerky. Alternatively, you could place on parchment lined baking sheets and bake in the oven on the lowest setting for a few hours checking often until it is the desired consistency.

Enjoy!!!

Smokey Lentil Soup

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Ingredients for 4 large servings:

2 cup red lentils

3 Tbsp tomato paste

3 cup not chicken broth or vegetable broth

1 large onion sliced thin

1 (10.5) oz package Gardein Chick'n strips

6 oz button mushrooms sliced

2 large handfuls spring green mix or fresh spinach

1 cup unsweetened plant based milk (I used flax milk)

2 tsp ground cumin

2 tsp smoked paprika

2 tsp rubbed sage

Salt and pepper to taste

Instructions:

Rinse red lentils and add to large soup pot. Add tomato paste and broth. Bring to a boil. Cover, reduce heat to simmer and cook for 30 minutes.

While lentils are cooking add onion, chick'n strips and mushrooms to a large skillet. Saute until browned and softened. You can use a little oil or just use a bit of water to keep from sticking. Toss in spring mix and stir until wilted. Set aside.

When lentils are done cooking remove from heat. Add milk, cumin, paprika and sage. Blend with an immersion blender (or add to a regular blender but be careful it is hot) until smooth. Check for seasoning and add salt and pepper to taste. Ladle into a bowl and top with the mushroom, chick'n mixture.

Enjoy!!!